Cherry & Dennis Helper Habitat

Pakistani Yakhni Pulao

巴基斯坦香料羊肉飯

Pakistani Yakhni Pulao — finished dish

Total time: 90 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Pakistani yakhni pulao cooks basmati rice in aromatic lamb stock for fluffy, fragrant grains.

01

Ingredients

Main ingredients

850 g bone-in lamb
500 g basmati rice
220 g onion
30 g ginger
2 pieces green chilli

Yakhni spices

6 pieces green cardamom
1 piece cinnamon stick
1 tsp cumin seeds
2 tsp salt

Cooking ingredients

2 L water
2 tbsp cooking oil

Pakistani Yakhni Pulao — ingredients

02

Tools

cutting board
knife
deep pan or pot
wooden spoon
measuring spoons

Pakistani Yakhni Pulao — tools

03

Steps

Pakistani Yakhni Pulao — Wash lamb, slice onion and ginger

Step 1

Wash lamb, slice onion and ginger

Wash lamb, slice onion and ginger.

Pakistani Yakhni Pulao — Bring lamb, ginger, whole spices and water to the boil

Step 2

Bring lamb, ginger, whole spices and water to the boil

Bring lamb, ginger, whole spices and water to the boil.

Pakistani Yakhni Pulao — Simmer until lamb is tender; remove lamb and strain the stock

Step 3

Simmer until lamb is tender; remove lamb and strain the stock

Simmer until lamb is tender; remove lamb and strain the stock.

Pakistani Yakhni Pulao — Wash basmati rice and soak it for 20 minutes

Step 4

Wash basmati rice and soak it for 20 minutes

Wash basmati rice and soak it for 20 minutes.

Pakistani Yakhni Pulao — Fry onion in oil until golden; reserve half for garnish

Step 5

Fry onion in oil until golden; reserve half for garnish

Fry onion in oil until golden; reserve half for garnish.

Pakistani Yakhni Pulao — Fry lamb with green chilli and a little cumin

Step 6

Fry lamb with green chilli and a little cumin

Fry lamb with green chilli and a little cumin.

Pakistani Yakhni Pulao — Add measured lamb stock and salt; bring to the boil

Step 7

Add measured lamb stock and salt; bring to the boil

Add measured lamb stock and salt; bring to the boil.

Pakistani Yakhni Pulao — Drain rice, add it to the stock and stir once gently

Step 8

Drain rice, add it to the stock and stir once gently

Drain rice, add it to the stock and stir once gently.

Pakistani Yakhni Pulao — Cover and cook on low until water sits just below the rice

Step 9

Cover and cook on low until water sits just below the rice

Cover and cook on low until water sits just below the rice.

Pakistani Yakhni Pulao — Turn to the lowest heat and steam, tightly covered, for 12 minutes

Step 10

Turn to the lowest heat and steam, tightly covered, for 12 minutes

Turn to the lowest heat and steam, tightly covered, for 12 minutes.

Pakistani Yakhni Pulao — Turn off and rest ten minutes before fluffing with a fork

Step 11

Turn off and rest ten minutes before fluffing with a fork

Turn off and rest ten minutes before fluffing with a fork.

Pakistani Yakhni Pulao — Top with fried onion and green chilli and serve

Step 12

Top with fried onion and green chilli and serve

Top with fried onion and green chilli and serve.

Common mistakes

Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.

Tips

Measure seasonings first and keep cooked food separate from raw food; remove bones and reduce chilli when serving children or older adults.